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Author Notes: When I first made this chickpea scramble, it was good, but something was missing. It needed something fresh, but fresh herbs and lemon juice weren’t the answer. Sure, it made it better, but it was still lacking. Then I picked up some lovely fresh pomegranates at a great little greengrocer in the lower Blue Mountains of Sydney.
Pomegranates were the answer indeed. —Alannah | Kale Mary
- 3 tablespoons aquafaba
- 1 can chickpeas
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon sweet smoked paprika
- 3 tablespoons nutritional yeast
- Salt and pepper, to taste
- 2 spring onions, roughly cut
- 4 garlic cloves, minced
- 1/4 lemon, juiced
- 2 cups baby spinach, roughly sliced
- Seeds from 1 fresh pomegranate
- 1 small sweet potato, roughly chopped and roasted, to serve
- 1/2 avocado sprinkled with black and white sesame seeds, to serve
- 1/4 head leftover cooked cauliflower, to serve
- Add aquafaba, chickpeas, turmeric, cumin, paprika, nutritional yeast, and salt and pepper to a bowl and mash until only a small amount of chickpeas are still whole.
- Heat some oil in a saute pan over a medium heat. Add spring onions and garlic cloves and cook until browning and fragrant. Add the chickpea mix and lemon juice, and let cook for 2 minutes.
- Add the spinach and mix through. Cook for a further 5-8 minutes, until spinach has wilted.
- Divide the chickpea mix into two bowls and add the pomegranate seeds. Add the leftover cauliflower, sweet potato and avocado, and serve.